So…to my faithful followers…do you remember my Steak Roll Ups post?! If you do…you’ll remember me saying that it was born out of the fact that I was planning on making one recipe, but ended up with the wrong kind of steak. Well…this is that recipe, how it was supposed to be. Or…at least close to it. 😉 It was a very fun idea and easy process, I liked it!! And it’s a good base to play with as well, so have fun with it and let me know how it goes. I wanna start hearing about you guys’ food adventures!!! 🙂
Ohhh yum, eh? I wish I would have taken a picture of one of the steaks that had a bigger slab of pepper! Don’t worry…I accounted for that in my adjustments for the recipe I’m giving you 🙂 All of yours should have a perfect slab of pepper 🙂
Here’s what you need, you need, you need, here’s what you need for the recipeeeeeeeeee!
(In case you are wondering…yes, yes I was singing that as a song in my head. To the tune of the “let’s name the zones” song that school teacher sings on Finding Nemo. I may be a good cook, but I’m also kiiiiind of a child :D)
- 1 Tbsp butter, softened
- 2 Bell Peppers of your favorite color (green was good but I think a sweeter one would be even better), sliced into at least 6 large chunks, as flat as possible
- 1 Red Onion, sliced into 6 discs.
- 1 Tbsp minced garlic
- About 1/4 C Amino Acids or Tamari GF Soy Sauce
- 32 oz steak
And here is what you dooooo, here is what you doooooooo….
(Yeah…that one was to Bethel’s “This is what you do”)
- Preheat your broiler.
- Put the steak pieces into a bowl, and squirt enough Amino Acids (or soy sauce) to give them a good coating. You’re gonna do a sort of quick marinating. Add the garlic, a small amount of salt and some pepper. Toss and let sit while you do the rest of your prep. Another good option is to plan ahead and do this a couple of hours before!
- Coat a baking dish with the butter. I find it works well to use a basting brush 🙂
- When you are satisfied with how long your steaks have marinated, place them in the dish. Top each with an onion disc and a bell pepper slab.
- Broil until it reaches your desired amount of doneness, flipping at least once (replace the onion and pepper on top when you do). The original said 3-4 minutes per side…that was definitely not enough for ours! I’d say start with about 7 minutes per side, depending on how thick your steaks are. Then check the doneness…I know everybody likes theirs different!! Feel free to adjust accordingly 🙂
- See, wasn’t that easy? Serve with some veggies, and enjoy!!!! There’s so many different ways you could tweak this, who’s got a good idea? 😀
See how the peppers get a nice roast? And the onions cook just enough to not be overwhelmingly “loud,” but to add a nice flavor to the dish. It’s great to get a little bite of onion and pepper with each bit of steak…it’s like a super protein-y stir fry or something, haha!
Adapted from perfectweightamerica.com